Sweet Potato and Black Bean Enchiladas

October 14, 2012

Here’s one of our favorite recipes we’ve made over the years. We first developed it when we first started our blog; however, since we love trying new things, we haven’t had a chance since to re-try it.

We’ve made it again to update the photo (since it was taken a while back with an old camera) and refresh the recipe. Good news – it’s just as good as we remembered! We’ve made a few updates to the base recipe.

-We recommend using salsa verde (made with tomatillos) to make these “green” enchiladas, but you could substitute with your favorite salsa or enchilada sauce as well.

-We made a few other less “authentic” substitutions – flour tortillas were better texture-wise to our liking versus corn, but you could certainly use corn, especially for a gluten-free recipe! We also preferred the flavor of Colby jack cheese to Monterrey jack.

Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish, spread 1 cup of the salsa verde. Fill each tortilla with a heaping ½ cup scoop of the filling, add a ¼ cup cheese, and roll it up. Place each enchilada seam-side down in the baking dish. Repeat for the remaining tortillas. When all enchiladas are in the dish, top with the remaining salsa verde and the remaining cheese.

Place in the oven and bake for 20 minutes, until the cheese is melted.

Serve garnished with sour cream (mixed with a few drops of water to loosen it) and chopped cilantro.

Notes

As a time saver, you could cook the sweet potato beforehand, and even prepare the entire filling in advance.

The sweet potato and black bean combo never gets old to me; I love it! And I can totally relate to not going back and re-making old recipes.We have so many “favorites” that never get made since I am always doing new things. However, it’s always worth to go back – especially when you can snap a nice new photo like this one.

I just made these for the first time with some beef (thin little pieces, like carne asada) to my husband’s enchiladas–because he’s a “where’s the beef?” kind of guy. This is an EXCELLENT recipe. Will defnitely be making again!

This sounds delightful. I have a pot of black beans simmering on the stove right now. If I was to add a meat to this dish, it would be pork. Pork is a great flavor cooked in with black beans, and pork and sweet potatoes are a match made in heaven. Pork. Definitely. Though I am positive it is a fantastic recipe as is!

This recipe is packed with flavor. I have done the unthinkable with this recipe. I was able to please three male carnivores! For my kiddos, they preferred a yellow onion to the red, that was the only change I made on round 2 of making this recipe. I love you guys! Keep being creative & inspiring!

I made these last week and they were delicious! I make a very similar recipe myself (without green chiles or onions and with a red enchilada sauce which, to answer Kristi’s question above, is delicious and goes very well with the sweet potatoes). I love the green chiles because I think it gives it the bite this otherwise sweet and savory dish needs. I did do two things differently that I thought others might want to try; I roast the sweet potatoes with a touch of salt and pepper (for added flavor and a texture I prefer to boiling or steaming) and I add probably about 1/4 a teaspoon a bit of cinnamon.

I think this would taste very similar with butternut squash! I would probably roast the squash as I feel it has a better flavor and texture with squash than boiling. But you could boil it as well. Good luck and let us know if you try it out!

I made this tonight and it was delicious . I think my sweet potatoes might have been extra large because there was enough filling for dinner, lunch tomorrow, and some for the freezer. I’ve definitely made some not so great vegetarian dishes lately and it was so nice to hear my husband request to have these enchiladas again!

This recipe is a great starter, though I made a few changes – I added more spices than called for and (maybe my sweet potatoes were really big?) ended up filling a lot more tortillas than you called for – 14, actually. As a result of it making so many, they needed quite a bit more sauce, which this time around I didn’t have on hand, so I’ll remember that for next time. Quite tasty!

Any chance this could be put together in its entirety 1 day in advance for baking later?? I have fam coming into town next week, and thought this would be an easy/ideal thing to toss in the oven after an exhausting day of sight seeing.